Okey-Dokey.. party time is a'getting closer, these will make guests or family smile, they're easy-peasy to make and tasty too!
Read through the ingredients first as there a couple of things that you may / will need to buy before you roll up your sleves and get cooking!
These quantities make 36 very pretty SALMON LEEK & DILL TARTLETS.
You'll need:
25g unsalted butter.
1 Leek thinly sliced.
1 clove of Garlic crushed and finely slced.
170ml of double Cream.
1 Egg medium sized.
213g can of Wild Red Salmon.. DRAINED.
1Tbsp of chopped fresh Dill + extra for garnish.
2 packs of 18 Tartlet cases.
Method:
Preheat your oven to 190C - Gas mark 5.
Melt the butter in a small frying pan, add the garlic and the leek.
Cook over a medium heat for about 8-10 minutes until they're softened but not browned.
Remove fron the heat and allow to cool.
Beat the cream and egg together in a bow, fold in the garlic & leek.
Fold in the salmon and the dill.
Divide the mixture between the tartlet cases.
Set the tartlets on 2 large baking trays and bake for 10-15 minutes, the filling should just be set.
Put onto a pretty cool plate or tray.
Garnish with dill.
RESIST the urge to scoff the lot and offer them to happy guests.
She had a Swedish friend Margareta who, for over twenty years, gave her most a wonderful gift each Christmas of a side of homemade Gravadlax.. sadly, she's in the great kitchen up in the sky but these two words, Salmon & Dill, remind us of our lovely friend who was an outstanding cook.
Try them and see if you don't think they're great, she's also does this recipe using fillets of smoked trout and horseradish root mixed with double cream.. don't cook them for as long though.
GeeGee Parrot.
December 21st, 2015.
Read through the ingredients first as there a couple of things that you may / will need to buy before you roll up your sleves and get cooking!
These quantities make 36 very pretty SALMON LEEK & DILL TARTLETS.
You'll need:
25g unsalted butter.
1 Leek thinly sliced.
1 clove of Garlic crushed and finely slced.
170ml of double Cream.
1 Egg medium sized.
213g can of Wild Red Salmon.. DRAINED.
1Tbsp of chopped fresh Dill + extra for garnish.
2 packs of 18 Tartlet cases.
Method:
Preheat your oven to 190C - Gas mark 5.
Melt the butter in a small frying pan, add the garlic and the leek.
Cook over a medium heat for about 8-10 minutes until they're softened but not browned.
Remove fron the heat and allow to cool.
Beat the cream and egg together in a bow, fold in the garlic & leek.
Fold in the salmon and the dill.
Divide the mixture between the tartlet cases.
Set the tartlets on 2 large baking trays and bake for 10-15 minutes, the filling should just be set.
Put onto a pretty cool plate or tray.
Garnish with dill.
RESIST the urge to scoff the lot and offer them to happy guests.
She had a Swedish friend Margareta who, for over twenty years, gave her most a wonderful gift each Christmas of a side of homemade Gravadlax.. sadly, she's in the great kitchen up in the sky but these two words, Salmon & Dill, remind us of our lovely friend who was an outstanding cook.
Try them and see if you don't think they're great, she's also does this recipe using fillets of smoked trout and horseradish root mixed with double cream.. don't cook them for as long though.
GeeGee Parrot.
December 21st, 2015.
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